Breakfast/ Fruit Desserts/ no mixer/ quick

Fig Scones

August 4, 2014

Light, rich, delightful scones with figs and a bit of honey.

Fig Scones

The last time I was in London (far too long ago), I remember eating a scone each morning and enjoying every last bite. While I had tried them back at home, they were nothing in comparison. It was the first time I had tasted such delicious scones and with so many different flavors!

As usual, because I panicked about the fig’s short season, I bought way more than I needed. I actually still have nearly a pound of figs left after making this recipe, so be prepared for more fig recipes soon. It’s not over yet.

Scones are quick breads with a crumbly texture that are crispy at the edges and soft on the inside. These scones use one of my favorite unique combinations – banana and chocolate chips.

The most important things to keep in mind when making these fig scones is to mix the dough as little as possible and to work quickly. Over mixing will make the scones tough, and if the butter melts in the warm dough, it will be much harder to work with. That’s why it’s also important to use cold ingredients. Very cold butter is necessary (you can slice into cubes, then put in the freezer for 15 minutes), but the eggs, cream, and flour are also better if they’re cold.

Fig Scones

To make the scones, start by mixing together the dry ingredients. Then cut in the butter by using a fork or pastry cutter, or  by tossing with your hands. Work as quickly as possible, mixing until the mixture resembles coarse meal. Uneven or large pieces of butter are fine. Adding the figs at this point, rather than folding them in once the wet ingredients are added, helps to avoid over mixing, so add in the figs and mix until coated.

Add the wet ingredients all at once and mix gently just until the dough starts to come together. It’s ok if it’s slightly sticky. Knead the dough 5-6 times on a floured surface, then pat to a circle, cut into wedges, and bake.

I like to use heavy cream in my scone recipes. You can substitute it with a different liquid such as half and half, milk, or even buttermilk (which, of course, will give the scones a tang and different taste), but heavy cream makes these scones rich, soft, and, in my opinion, as perfect as can be.

I also added some honey that goes well with the figs, although you won’t taste much of it in the final product. If you prefer to omit it, substitute it with 2 tablespoon of granulated sugar. Dried fruit can be replaced with fresh.

Fig Scones

3.5 from 2 reviews
Fig Scones
Yields: 8 large scones
 
Ingredients
  • 2 cups (280 grams/10 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (75 grams/2.6 ounces) granulated sugar
  • ½ cup (115 grams/1 stick) cold butter, cut into ¼-inch pieces
  • 1 large egg
  • ½ cup heavy cream, plus 1 tablespoon (for brushing the tops)
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ⅔ – 1 cup chopped figs, fresh or dried
  • Coarse/turbinado/demerara sugar, for sprinkling
Instructions
  1. Preheat oven to 400F/200C degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or your fingers. Alternately, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok. Gently stir in figs until coated with flour.
  3. In a small bowl, whisk together egg, ½ cup heavy cream, honey and vanilla extract, then add to the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough might be slightly sticky. Pat the dough into a 9-inch (22 cm) circle, about ¾-inch thick, and cut into 8 even wedges.
  4. Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
  5. Scones are delicious either warm or at room temperature.
  6. Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.

 

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12 Comments

  • Reply
    Nicole ~ Cooking for Keeps
    August 4, 2014 at 11:45 pm

    Wahoo for vacations!!! I like to travel the world as well. 🙂 And wahoo for scones — especially fig scones!

  • Reply
    Jess @ whatjessicabakednext
    August 5, 2014 at 3:55 pm

    These fig scones look divine, Shiran! 🙂

    • Reply
      Shiran
      August 5, 2014 at 4:51 pm

      Thanks Jess! 🙂

  • Reply
    Liz
    February 3, 2015 at 12:42 pm

    Didn’t have heavy cream so used half and half. Ended up a gooey mess. They have been in the oven 35 minutes and are still not cooked through. Can’t imagine that little difference would so drastically change the outcome.

    • Reply
      Shiran
      February 3, 2015 at 1:38 pm

      Hi Liz, half and half shouldn’t make such a big difference or turn it into such a mess. Once you added all of the ingredients, did a dough start to form? If not, next time, add some more flour until a dough forms, or add a bit less liquid than the recipe suggests, then add more, a little at a time and as much as needed. I can’t think of why the scones weren’t ready after 35 minutes in the oven, even if they were too soft or messy. I’m sorry the recipe didn’t work out for you, I’ve made it so many times and it’s such a good one. If you have any other question, please let me know.

  • Reply
    Jill
    July 4, 2015 at 5:03 pm

    Thank you for sharing this recipe it’s soooo good!! I’ve made them twice so far!!

    • Reply
      Shiran
      July 4, 2015 at 5:55 pm

      Thank you so much for sharing, Jill! I’m glad you like them 🙂

  • Reply
    Stephanie Werner
    July 12, 2016 at 5:25 pm

    My scones turned into a large pancake. Still cooking past the time as well. I used all the correct ingredients as well. What did I do wrong?

    • Reply
      Shiran
      July 13, 2016 at 4:01 am

      Hi Stephanie, it probably means that dough is too warm when it hits the oven, and the butter melts quickly. Next time, use very cold ingredients, and work as quickly as possible with the dough.

  • Reply
    maryann
    September 7, 2016 at 9:26 am

    do you leave the skins in the figs

    • Reply
      Shiran
      September 7, 2016 at 5:14 pm

      Yes, use them with their skin.

  • Reply
    Nichole
    August 3, 2017 at 10:12 am

    Made these last night and they tasted fabulous! Brought some into work with me and my coworkers raved how good they tasted. It was messy but going to try another batch using my food processor.

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